Navarathri Sundal Overload

Hope everyone had a wonderful Navarathri. I could see so many wonderful Sundal recipes in blogosphere!

I wanted to do a series of all the sundal recipes but with so many other things happening, could not do it this time. Maybe next year. But, I did take pictures of all the Sundals prepared at home everyday. I think we made it 8 of the 9 days - one day we just made some other sweet and that was the naivediyam.

So, here's a peek at what went on at out place on the days of Navarathri.

The basic recipe for any Sundal is as follows.

Cook the grain till soft and not mushy. If the grain is too hard like Kabuli channa, soak for a few hours before they are cooked. Drain all the water from the grain and set aside.

In a pan, do a tadka of these things -

1 tsp mustard seeds,

1 tsp Urad daal seeds

3-4 green chillies finely chopped

1 inch piece Ginger finely chopped

Curry leaves - about 6-7

Raw mango - cut into small pieces - about 1/2 cup

Grated or chopped fresh coconut - about 1/2 cup.

When doing the tadka, add the mango and coconut at the end. Switch off the flame as soon as you add it, Then, add the boiled sundal grain and mix well. Add salt to taste if needed.

Here are my Sundal Pics -

Channa Daal - Kadalai Parippu Sundal

 

Moong Daal Sundal

 

 

Masoor Daal Sundal

 

 

Boiled Peanuts Sundal

 

 

Black Channa Daal Sundal 

 

 

Kabuli Channa Daal Sundal

 

 

Ragda Dried Peas Sundal

 

 

Moong Daal Sundal

 

 

Enjoy. Peace out!

Parippu Urundai Kozhambu

If I was Peter, I would have called it 'Lentil Dumplings in Spicy Tamarind Sauce' LOL!

But since I'm just me, I'm calling it Parippu Urundai Kozhambu - just like I learnt it from my mom and how she learnt it from her mom!

This is a specialty sambar/ kozhambu - I haven't seen this made a lot around Tamilnadu. Its still a little new to many south indians.

To begin with, soak about a cup of toor daal in water for about 3-4 hrs. If you don't have that much time, just soak it for about 45 mins in boiling water.



Rinse all the water completely and transfer the daal to a mixie or a blender. Add 1 tsp of cumin seeds and a couple of red chillies and 1/2 tsp of hing. Blend it all together to form a thick dough like consistency of daal mixture.

Like this.

Make small balls out of this daal mixture and set aside. You don't have to make perfect balls - just kind of rough coarse balls. Don't roll it for a long time between your hands to make a perfect ball - this seals the daal and might not cook all the way inside in the sambar.

Before starting the sambar process, make sure you have tamarind soaked in water. Squeeze out all the juice from the tamarind and set aside.

In a wide saucepan, add a tsp of oil. When that's hot, add a tsp of mustard seeds and let it splutter. Then add a couple of curry leaves and fry for a min. Now, add a chopped tomato and fry for a couple of mins.

Add the tamarind juice and a little bit of water to it. Add salt, a tsp of sambar powder and a pinch of turmeric powder.

Let this mixture boil for about 8- 10 mins or until the raw smell of the tamarind is gone.

Now, add the daal balls one at a time slowly. Just let the sambar cook for some time after adding all the balls.

The balls will initially be at the bottom of the pan and as the cook inside, they will start to rise to the top.

Boiling..boiling...boiling..

You can see a few balls trying to peek their heads out - you are done!

Here's my Parippu Urundai Kuzhambu..

Serve hot with plain white rice. Add a tsp of ghee to the rice before mixing the sambar - brings out all the flavor.

Enjoy. Peace Out!

Moong Daal with Beans - South Indian style

This recipe is kind of a mix between regular tadka daal and kootu. The spices are south indian flavored. The daal itself is a simple moong tadka daal.

Cut long green beans into small pieces.



Wash and add a cup of moong daal to the cut beans pieces.



Pressure cook both together with a pinch of tumeric for about 2-3 whistles.


Dry fry all these spices in a pan without oil. When they are nicely roasted, grind them to a fine paste.





When the beans and daal mixture is ready, move it to a pan and add the ground spices to it and mix it up well. Cook for about 5-10 mins.

Serve hot with chappathis or rice.